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The impact of germination on the characteristics of brown rice flour and starch
Author(s) -
Xu Jie,
Zhang Hui,
Guo Xiaona,
Qian Haifeng
Publication year - 2011
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4588
Subject(s) - germination , amylose , starch , brown rice , amylopectin , retrogradation (starch) , food science , chemistry , sugar , reducing sugar , agronomy , biology
BACKGROUND: In recent years, germinated brown rice as a functional food has received great attention with its improved sensory and nutritional properties. Particularly of interest are the high levels of γ‐amino butyric acid (GABA) which can be obtained during germination. However, more studies are needed to fully understand the effect of germination on the physicochemical properties of brown rice. RESULT: Germination altered the chemical composition of brown rice, resulting in an increase in reducing sugar and ash content, and a reduction in amylose. Solubility, paste viscosity, transition temperatures ( T o , T p and T c ) and percentage of retrogradation (%Retrogradation) were decreased, while swelling power and turbidity were significantly increased. Scanning electron micrographs indicated that starch granules from germinated brown rice became smaller and less homogeneous. Moreover, germination shortened the chain length of amylopectin and amylose molecules. CONCLUSION: This investigation provides information on changes in the characteristics of rice flour and rice starch during germination, leading to a better understanding on the chemistry of brown rice germination. Copyright © 2011 Society of Chemical Industry